共查询到19条相似文献,搜索用时 187 毫秒
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菊芋的开发利用前景广阔 总被引:1,自引:0,他引:1
金绍黑 《农村实用工程技术(绿色食品)》2004,(6):54-54
菊芋又称洋姜、地姜,为菊科向日葵属一年生宿根性草本植物,我国各地均以零星栽培为主,且极易栽培。菊芋的根可制菊粉(菊糖)及低聚糖,也可制做菊芋笋、菊芋脆片等。其嫩叶属高档蔬菜,可用于制罐头。随着人们消费习惯及口味的改变,菊芋及其加工品已越来越受到消费者的欢迎,菊芋规模化的种植和加工必将引发新的发展机遇。 相似文献
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菊芋发酵生产酒精的研究进展 总被引:3,自引:0,他引:3
菊芋块茎或菊芋茎(开花前收获)经过水解和发酵可生成酒精.论述了目前国内外菊芋发酵生产酒精的研究状况,主要从一步法发酵、两步法发酵和菊芋茎发酵等方面(包括固定化细胞发酵和混合菌发酵)进行综述. 相似文献
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《食品工业科技》2016,(21)
探索了菊芋渣酶解糖化制备可发酵糖的工艺条件。详细考查了纤维素酶、木聚糖酶和淀粉酶以不同组合形式(单一或复合酶水解)进行酶解对其酶解得率的影响,并结合扫描电镜(SEM)和X-衍射(XRD)技术考察酶解前后的菊芋渣结构变化,筛选适宜的酶解方案。结果表明,菊芋渣中纤维素、半纤维素和淀粉含量分别为22.54%、18.00%、20.49%,总碳水化合物含量高达61%以上,是制备葡萄糖等可发酵糖的良好原料。酶解实验结果表明,依次添加纤维素酶、淀粉酶和木聚糖酶(方案Ⅰ)的分步水解法酶解得率最高为75.33%,3种酶添加量分别为7200、12000和10000 U/g,酶解时间依次为3.5、3.5和3.0 h。SEM和XRD表征结果发现,原先致密的菊芋渣表面微观结构经酶解作用后出现许多孔洞和裂痕,沟壑明显,且方案Ⅰ的酶解残渣相对结晶指数最高,说明纤维素结晶区也发生了降解。总之,菊芋渣中碳水化合物含量丰富,复合酶解后能制得微生物可发酵糖,为下游乙醇发酵奠定物质基础。 相似文献
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菊芋饮料主要工艺参数的研究 总被引:2,自引:0,他引:2
为了研制一种适合于糖尿病人饮用的功能性果汁型饮料,以价格低廉、资源丰富的菊芋为原料,研究菊芋饮料生产的主要工艺参数.通过测定菊芋片的色泽变化,从柠檬酸、VC、氯化钠中筛选最适护色剂及其最适浓度;采用烘干法测定菊芋汁中固形物含量,确定水解用柠檬酸提取液的最佳浓度;通过测定稳定系数,确定复合增稠剂的最适添加量.结果表明.制备菊芋饮料的最佳工艺参数为:护色液VC的质量分数0.5%,柠檬酸质量分数0.5%,复合稳定剂cMc-Na、黄原胶的用量分别是1 g/kg与2 g/kg.通过调配、均质、杀菌工艺可制得口感、组织状态、稳定性均佳的菊芋饮料. 相似文献
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Jeong-Min Jo Jong-Sun Lee Munyhung Jung Myung-Sub Chung 《Food science and biotechnology》2021,30(3):377
There are several studies that show that large amounts of acrylamide are detected in Jerusalem artichoke (Helianthus tuberosus L.) tea. This study examined acrylamide, inulin content and antioxidant properties of Jerusalem artichoke tea brewed in different conditions. Uniformly sliced Jerusalem artichokes were soaked in different salt and acidic solutions for 60 min at 20 °C and extracted with hot or cold water. The acrylamide content was analyzed by high-performance liquid chromatography–tandem mass spectrometry. The Inulin content and antioxidant activity were analyzed by spectrophotometer. Soaking significantly reduced acrylamide levels (p < 0.05) with the largest decrease observed for acetic acid, whereas the effects of all soaking treatments on inulin content were similar. Teas brewed using small-particle-size samples and hot water exhibited the highest acrylamide/inulin levels and antioxidant activity. Consequently, The most suitable treatment for Jerusalem Artichoke tea preparation was 1-h soaking in 1% acetic acid at 20 °C. 相似文献
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通过热水法提取菊芋多糖,研究同一贮存方法下不同采收期内的菊芋多糖含量变化及同一采收期内不同贮存方法下菊芋多糖含量的变化。以葡萄糖为标准物,采用3,5-二硝基水杨酸法测定还原糖含量,标准曲线表明葡萄糖含量在测定范围内成良好线性,以葡萄糖为对照采用苯酚-硫酸法测定水解后的总糖含量,最大吸收波长为490 nm。结果表明,采收期对菊芋多糖含量有影响但其影响波动与贮存方法相比较小,贮存方法对菊芋多糖含量的影响较大。结论为10月27日前后是菊芋采收的最佳时期。其中沸煮2 min直接阴干方法是菊芋的最适宜贮存方法。 相似文献
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Edward R Farnworth 《Journal of the science of food and agriculture》1994,64(2):217-221
Weaned pigs were fed diets with added Jerusalem artichoke for 28 days. In a first trial, the pigs received raw tubers in addition to their normal ration. In a second trial, the pigs received dried Jerusalem artichoke (10–60 g kg-1) in the diet. Pigs eating the raw tuber had significantly increased body weight gains due to the consumption of the raw tuber, but significantly decreased feed efficiency. Adding dried Jerusalem artichoke to the diet significantly increased weight gains. Feed efficiency was improved, but not significantly. Faecal valeric acid concentration was significantly increased in animals eating Jerusalem artichoke. 相似文献
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高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究 总被引:4,自引:2,他引:2
采用自主研发的高产胞外多糖的植物乳杆菌直投式泡菜发酵剂制备菊芋泡菜,研究其发酵过程中泡菜液pH、总酸、活菌数、维生素C、氨基酸态氮和可溶性固形物含量的变化,同时探讨菊芋主要成分菊粉对植物乳杆菌生长的影响,并测定该菌胞外多糖的产量。结果表明,菊粉可促进植物乳杆菌的生长,37℃培养24 h,该菌胞外多糖产量高达471 mg/L。与自然发酵相比,直投发酵的菊芋泡菜各项指标均优于自然发酵,其泡菜液pH达到3.46、总酸含量达到0.36%,活菌数保持在4.3×108CFU/mL、维生素C含量为16.92%、氨基酸态氮含量为0.033%、可溶性固形物含量达到15%。得到的菊芋泡菜酸度适宜,呈诱人乳白色,活菌含量高,且富含植物乳杆菌胞外多糖,为老少皆宜的益生泡菜产品。 相似文献